1. Heat oven to 325 degrees. Pat brisket dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Add brisket, fat side down, and cook until both sides are well-browned, about 5 minutes per side; transfer to a large roasting pan.

2. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Add onions, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, scraping up any browned bits with a wooden spoon, until onions are softened and lightly browned, 10 to 15 minutes. Stir in garlic, oregano, and paprika and cook 1 minute, stirring constantly. Sprinkle flour over onions and cook 1 more minute, stirring constantly. Add tomatoes, wine, broth, and tomato paste and cook until thickened, about 3 minutes.

3. Pour onion mixture over brisket and top with rosemary sprigs. Cover roasting pan tightly with heavy-duty foil, transfer to oven, and cook 3 hours. Scatter carrots around brisket, re-cover with foil, and return to oven. Continue cooking until brisket and carrots are fork-tender, 45 to 60 minutes. Remove from oven and let sit, covered, 30 to 60 minutes. Discard rosemary sprigs and slice brisket across the grain; serve with carrots, onions, and braising liquid.

Source: Hannaford fresh Magazine, September - October 2018